Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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Ingredients.
— 2 ozs.
of castor sugar, i egg, \ ozs.
of ground rice, 2 ozs.
of butter, i£ ozs.
of currants, a few thin slices of candied peel, flour.
% a dessertspoonful of baking-powder.
Method.
— Whisk the egg, stir in the sugar, and beat these ingredients well together ;
beat the butter to a cream, stir in the ground rice, currants, and candied peel, then the beaten eggs and sugar, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls.
Put these on to a buttered tin, and bake them from £ to £• of an hour.
The buns should be put into the oven immediately, or they will become heavy.
United Kingdom
Whisk
Vegetable peeler
Wooden spoon